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Categories:
potatoes carrots cauliflower green beans vegetable oil onion green pepper garlic Garam Masala tomatoes bread rolls lemon juice cilantro mango
Viewed: 40 - Published at: 6 years agoIngredients
- 3 None potatoes, peeled and chopped
- 2 None carrots, peeled and chopped
- 1/2 head cauliflower, cut into florets
- 1 cup green beans, trimmed and halved
- 1 tbsp vegetable oil
- 1 None onion, thinly sliced
- 1 None green pepper, seeded and chopped
- 2 cloves garlic, crushed
- 2 tbsp garam masala
- 2 None tomatoes, chopped
- 4 None round crusty bread rolls
- 1 tbsp lemon juice
- 1/4 cup coarsely chopped cilantro
- None None Mango chutney or lime pickle, to serve
Method
- Place potatoes and a pinch of salt in a large saucepan and cover with water. Bring to a boil on high heat. Cook 5 mins. Add carrot and cauliflower. Cook a further 5 mins, adding beans for final minute of cooking. Drain well and return to pan. Roughly mash.
- Heat oil in a large skillet on high heat. Saute onion and pepper 3-4 mins, until tender. Reduce heat to medium. Add garlic and spice. Cook, stirring, for 1 min, until fragrant. Stir in mashed vegetables and tomato. Cook 4-5 mins, stirring often, until tomato softens.
- Meanwhile, split rolls one-third of the way down. Remove soft bread from center of each roll to make curry bowls. Lightly toast rolls.
- Stir juice and half of the cilantro into curry. Season to taste. Spoon curry into rolls. Top with remaining cilantro. Serve with chutney or pickle.
